Andrew Zimmern and roasted duck in LA.

Andrew and Clarissa check out the whole-roasted duck case at Sam Woo BBQ.9601280

Andrew and Clarissa check out the whole-roasted duck case at Sam Woo BBQ.

Roasted duck at Sam Woo BBQ.

Roasted duck at Sam Woo BBQ.

In the Cantonese culture, ducks are often roasted whole to symbolize unity.9601280

In the Cantonese culture, ducks are often roasted whole to symbolize unity.

Andrew Zimmern eats boiled chicken embryo.

Andrew Zimmern eats boiled chicken embryo.

At a Cambodian house party in Long Beach, CA, Andrew gets a closer look at his first chicken balut -- a fertilized chicken embryo that's boiled and eaten from the shell.9601280

At a Cambodian house party in Long Beach, CA, Andrew gets a closer look at his first chicken balut -- a fertilized chicken embryo that's boiled and eaten from the shell.

A tostada de cueritos at Richland Farms.

A tostada de cueritos at Richland Farms.

A tostada de cueritos -- crispy corn tortilla loaded up with pickled pig skin, cabbage, radish, fresh-made salsa and crema -- is part of the Mexican feast served at Richland Farms in Compton, CA. 9601280

A tostada de cueritos -- crispy corn tortilla loaded up with pickled pig skin, cabbage, radish, fresh-made salsa and crema -- is part of the Mexican feast served at Richland Farms in Compton, CA.

Barbed wire on Richland Farms fence in Compton.

Barbed wire on Richland Farms fence in Compton.

The barbed wire on the fence at Richland Farms is a reminder that this farm isn't in the Midwest; it's in Compton, CA.9601280

The barbed wire on the fence at Richland Farms is a reminder that this farm isn't in the Midwest; it's in Compton, CA.

Andrew Zimmern rides a horse in Compton, CA.

Andrew Zimmern rides a horse in Compton, CA.

The "No Parking" sign in the background is for cars, but it probably applies to horses, too.9601280

The "No Parking" sign in the background is for cars, but it probably applies to horses, too.

Andrew Zimmern searches for shellfish in Hawaii.

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins.9601280

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins.

Andrew Zimmern examines taro in Hawaii.

Andrew Zimmern examines taro in Hawaii.

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi.9601280

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi.

Andrew Zimmern eats Vietnamese food in St. Louis.

Andrew Zimmern eats Vietnamese food in St. Louis.

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus.9601280

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine.9601280

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead.9601280

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead.

Andrew Zimmern goes fishing in Rhode Island.

Andrew Zimmern goes fishing in Rhode Island.

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso.9601280

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso.

Andrew Zimmern tastes man-made meat in Providence, RI.

Andrew Zimmern tastes man-made meat in Providence, RI.

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course. 9601280

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course.